BEST Roasted Tomato Pasta Sauce (Easy Recipe)

This roasted tomato pasta sauce is rich, sweet, and bursting with flavor from oven-baked tomatoes, garlic, and olive oil. The easiest homemade roast tomato sauce for pasta, pizza, or dipping, no canned tomatoes needed!

If you like this recipe, you might like my Saffron Creamy Sauce or my White Ragu'.

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Every summer, when tomatoes are at their peak, I roast tray after tray to make the best roasted tomato pasta sauce. I love how the oven transforms simple cherry or Roma tomatoes into something magical — sweet, caramelized, and full of flavor.The first time I made this sauce, I couldn’t believe how different it tasted from a jar of store-bought pasta sauce. It’s fresher, richer, and it honestly feels like sunshine in a pan.

My dad (nonno) always told me that if you start with good tomatoes, you don’t need much else. And nonno was the Sicilian tomato expert! That’s exactly what I do when I make this sauce for my family. Just tomatoes, garlic, olive oil, and herbs — slow-roasted until the kitchen smells incredible.

Sometimes my husband will ask me to make a double batch, because it disappears so quickly. For me, this oven roasted tomato pasta sauce is one of those simple but powerful recipes that proves Italian cooking doesn’t have to be complicated to be amazing.

Ingredient Notes

• Tomatoes: Use good quality Italian tomatoes like Mutti or San Marzano for a naturally sweet and rich base.
• Onion (cut into wedges): Slowly sautéing the onion brings out its sweetness and adds depth to the sauce.
• Anchovies: They melt right into the oil and add a savory, salty flavor without tasting fishy.
• Garlic cloves: Fresh garlic is key here, slice or crush it to release its aroma into the olive oil.
• Olive oil: Use extra virgin olive oil for the best flavor and a silky texture in your sauce.
• Salt and pepper: Always season gradually and taste as you go since the anchovies already add saltiness.
• Fresh basil (torn): Tear the basil by hand so it releases its natural oils without bruising.
• Unsalted butter: Stir it in at the end for a glossy and velvety finish that balances the acidity of the tomatoes.
• Chili flakes: A small pinch adds a gentle heat that enhances the garlic and tomato flavors.

How to Make Roasted Tomato Sauce

Here is how to make homemade ravioli (the full printable recipe is below!):

Gather all your ingredients together. You need a large enough oven-proof casserole to hold all the sauce ingredients.

• Step 1: Preheat oven – Set to 350°F. Gather all your ingredients.
• Step 2: Arrange vegetables – Place tomatoes and onion wedges in a snug roasting pan. Add anchovies and garlic cloves on top. Season with a sprinkle of sea salt and freshly ground black pepper.
• Step 3: Roast – Bake 45 minutes to 1 hour, until tomatoes are soft and onions are caramelized.
• Step 4: Add Basil + Blend – Transfer to a saucepan. Add in fresh basil.
• Step 5: Blend- Puree with an immersion blender (or food processor) until smooth.
• Step 6: Combine pasta – Toss drained pasta into the sauce. Add a pat of butter and stir to combine. The butter makes it silkier. You could also add a drizzle of olive oil and a splash of pasta water.

📃 NOTE: Recipe card with detailed instructions are below! Print it out for later!

Pro Tips for the Best Roast Tomato Pasta Sauce

• Use ripe, in-season tomatoes for maximum sweetness.
• Spread tomatoes in a single layer so they caramelize instead of steam.
• Roast garlic in its skin to prevent burning, then squeeze it into the sauce.
• Save some roasted tomatoes whole and fold them into the blended sauce for texture.
• Reserve pasta water — it helps the sauce cling to the pasta.

Freezing & Storing

• Refrigerate: Store in an airtight container for 4–5 days.
• Freeze: Freeze in small portions up to 3 months.
• Reheat: Warm gently on the stove; add a splash of olive oil or water if needed.

Serving Suggestions

• Toss with fresh spaghetti or penne
• Spread on pizza as a homemade base
• Use as a dip for focaccia or garlic bread
• Spoon over grilled chicken or fish for extra flavor

FAQ'S

What to serve with this recipe

• Toss with fresh spaghetti or penne.
• Pizza >>> Spread on pizza as a homemade base. You'll love our homemade pizza dough!
• Focaccia >>> Use as a dip for focaccia or garlic bread.
• Spoon over grilled chicken or fish for extra flavor

Some other pasta recipes to try

• Creamy Garlic Pasta
• Easy Cacio e Pepe
• Creamy Italian Sausage Rigatoni
• Creamy Saffron Pasta

Did you make this and love it? Please RATE THE RECIPE below:)

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📖 Recipe

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5 from 6 votes

Roasted Tomato Pasta Sauce

This roasted tomato pasta sauce is rich, sweet, and bursting with flavor from oven-baked tomatoes, garlic, and olive oil. The easiest homemade roast tomato sauce for pasta, pizza, or dipping — no canned tomatoes needed!

Prep Time5 minutes mins

Cook Time40 minutes mins

Total Time45 minutes mins

Course: dinner, lunch

Cuisine: Italian

Keyword: tomato sauce

Servings: 4 servings

Calories: 191kcal

Equipment

• 1 large saucepan
• Cutting Board
• Collander
• Large Pot

Ingredients

• 1 ¼ pounds tomatoes cut into halves or quarters depending on size
• 1 small onion sweet, Vidalia, cut into wedges
• 6 anchovy fillets
• 6 garlic cloves
• 3 Tablespoons olive oil
• ½ teaspoon sea salt add more to taste
• ½ teaspoon freshly ground black pepper add more to tase
• ½ cup fresh basil leaves torn
• 2 Tablespoons unsalted butter
• ¼ teaspoon (optional) red pepper flakes

Instructions

Preheat oven

1. Set to 350°F.

Arrange vegetables

1. Place tomatoes and onion wedges in a snug roasting pan.

Layer flavor

1. Add anchovies and garlic cloves on top.

Season

1. Sprinkle red pepper flakes (optional), drizzle with olive oil, then add salt and pepper.

Roast

1. Bake 45 minutes to 1 hour, until tomatoes are soft and onions are caramelized.

Blend

1. Transfer to a saucepan and puree with an immersion blender (or food processor) until smooth.

Add basil

1. Stir in torn basil and keep sauce warm over low heat.

Combine pasta

1. Cook pasta in salted water. Cook until about 1 minute less than al dente (check the timing on your pasta box or bag). Toss drained pasta into the sauce with a splash of pasta water.

Finish with butter

1. Stir in butter and let pasta simmer for 1 minute on medium heat.

Serve

1. Top with grated Parmigiano (optional), extra basil, and a drizzle of olive oil (optional).

Nutrition Disclaimer

Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.

Notes

• Tomatoes: Use ripe, in-season tomatoes for the best flavor. Roma or plum tomatoes work beautifully because they’re meaty and less watery, but any variety you have on hand will roast up deliciously.
• Anchovies: Don’t skip them! They melt into the sauce and give it a deep, savory flavor without tasting “fishy.”
• Honey: It's optional to add a touch of honey balances the acidity of the tomatoes. You can swap in a pinch of sugar if you prefer.
• Texture: For a chunkier sauce, pulse the roasted mixture a few times instead of blending it completely smooth.
• Butter: Optional to add a pat of butter at the end to the sauce. It makes it creamier. You could also add olive oil. Use unsalted butter. 
• Make ahead: Roast the tomatoes and onions earlier in the day, blend, and keep the sauce in the fridge. Just reheat gently before tossing with pasta.
• Serving idea: This sauce works with any pasta shape, but I love it with spaghetti, rigatoni, or orecchiette. Don’t forget the drizzle of olive oil and extra Parmigiano on top!

Nutrition

Calories: 191kcal | Carbohydrates: 9g | Protein: 3g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 19mg | Sodium: 307mg | Potassium: 417mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1519IU | Vitamin C: 23mg | Calcium: 44mg | Iron: 1mg

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